Ginger root is a well-known spice used in cooking all over the world. It has many benefits; most notably, it aids in curing the symptoms of nausea. It's tea also has a lot of beneficial effects, especially with coughs and colds. Ginger candies can help alleviate symptoms of motion sickness and morning sickness.
- 2 cups ginger (sliced into ⅛-inch thick and 1-inch wide pieces)
- 8½ cups water
- 8 teaspoons salt
- 4 cups sugar
- 2 teaspoons lemon juice
Method of Preparation:
- Place the slices of ginger in a pot. Pour enough water over them, so that all the pieces are immersed.
- Boil this over medium heat for about 5-6 minutes. Then, drain all the water.
- Repeat this process for 3-4 times to make the ginger mild in flavor.
- Poke holes into the ginger pieces using a fork, and blot the excess moisture with a paper towel. This process will help the ginger pieces absorb the syrup.
- Fill another pot with 2 cups of water, 1½ cups of sugar, 2 teaspoons of salt, and lemon juice. Mix thoroughly and bring to a boil over medium heat.
- Let the mixture simmer for 2 minutes after it boils. Then, set it aside and allow it to cool.
- Place the ginger slices in a glass jar with an airtight cap, and pour the syrup mixture on top of the slices. Cap the jar tightly. Place the glass jar overnight in a cool place.
- The next day, transfer only the syrup into a pot, and add 2 cups of sugar and 2 teaspoons of salt to it. Bring this to a boil over medium heat, and let it simmer for 2 minutes.
- Cool this mixture, and then pour it over the ginger pieces in the glass jar. Cap the jar tightly, and let it stand overnight in a cool place.
- The next day, again, transfer only the syrup to a pot, and add ½ cup of sugar and 2 teaspoons of salt to it. Bring the mixture to a boil over medium heat, and let it simmer for 2 minutes.
- Cool the mixture and pour it over the ginger pieces in the jar. After capping the jar tightly, let this stand in a cool place overnight.
- The next day, finally, repeat the process by adding another ½ cup of sugar and 2 teaspoons of salt to the syrup. This time, however, let the jar stand in a cool place for 2 nights.
- 2 days later, strain the syrup and ginger slices. Discard the syrup.
- On a cookie sheet lined with foil, place the ginger slices next to each other.
- Dry these in the sun, or place in the oven on the lowest heat. Do this till the ginger pieces begin to dry and have a glistening or glazed look.
- Once the pieces are dry, toss the rest of the sugar along with these dried ginger pieces.
- Your ginger candy is ready! You can store the candy in an airtight container for over 3 months.